Ingredients:
1 1/3 cups cubed bread
4 cloves green garlic, minced
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
¼ teaspoon sea salt
Freshly ground pepper to taste
1½ pounds Brussels sprouts, stems and loose leaves removed, halved lengthwise

Directions:
1. Preheat oven to 325 degrees F.
2. Lay the bread on a baking sheet and bake for 15-20 minutes, or until the cubes are toasted and golden brown. Using a food processor, pulse the bread and about ½ of the garlic until you have small pieces about the size of a lemon seed. Set aside.
3. In a medium skillet over medium-high heat, heat the oil. Cook the onion, stirring frequently, 3-4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook 5 minutes, or until the onions are golden and beginning to caramelize. Set aside.
4. Bring a large to of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook 6 minutes, or until the sprouts are tender when pierced with a fork.
5. Drain the Brussels sprouts and place them in a large bowl. Add the onions and toss. To serve, place the sprouts in a serving dish and sprinkle with the garlic breadcrumbs.
6. Serve warm or at room temperature.

Serves 4-6